In my family we call this Eggs and Army, but no one can remember why. This is my Lebanese grandmother's recipe and it is a traditional Lebanese dish. I love it; I always have. Serve it as part of a breakfast mezze, or as a light supper dish.
Serves: 4–6
Ingredients
● 1 tsp ground ginger
● 1 tsp ground cumin
● 1 tsp yellow mustard seeds
● ½ tsp ground turmeric
● 500g beef mince
● 1 small red onion, thinly sliced
● ½ a bunch of fresh parsley, leaves stripped and kept whole
● ½ a fresh red chilli, deseeded and pith removed, finely sliced
● 8 eggs
● 1 tbsp harissa
● Salt and freshly ground black pepper
● Juice of 1 lemon
● Sourdough toast, for serving
Method
● In a large non-stick frying pan, combine all the spices and cook, stirring, until aromatic.
● Add the beef mince and onion and continue, stirring, until browned and cooked through. Stir in the parsley and chilli.
● Crack in the eggs, one at a time. Cook over a medium-low heat, stirring gently, until the eggs are almost set. Remove from the heat, add the harissa and continue stirring, letting the eggs finish cooking in the residual heat of the pan.
● Season with salt and pepper and the lemon juice, then serve immediately, with sourdough toast.
Recipe from Big Flavours from a Small Kitchen, Mitchell Beazley
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